Chef📣 Job Ad

Job Purpose
The purpose of the cook’s job is to perform a variety of volume food preparation tasks as per the GMSS quality standards and with maximum standard, food hygiene, and quality within budget.

Responsibilities and Accountabilities

• Producing food within standard recipes to ensure that the production is of the highest standards.
• Accountable for the overall cooking procedures of Arabic and/or Western and/or Continental and/or Indian and/or Filipino and/or International and/or Pastry and/or Bakery.
• Determining the proper cooking time and temperature.
• Leading a team of assistant cooks and ensures that all the duties assigned to them are appropriately done according to the GMSS quality standards.
• Providing support for all assistant cooks and staff members reporting to him.
• Taking inventory of supplies on hand and orders food supplies, ingredients, and other consumables on a scheduled basis as determined by menu and estimated number of diners.
• Ensuring the quality, safety, and personal work hygiene standards on the Kitchen section are up to the GMSS standards.
• Ensuring that all equipment in the kitchen are clean and in good working condition before use.
• Adhering to national health and safety regulations in all related sections.
• Assisting Chef/chief cook/supervisor in training staff and conducting on the job training.
• Assists and be present on the service line (If Project based).
• Controls portions/production wastage.
• Performs any other assignments delegated to him within all company’s locations.

Educational Requirements
Mandatory:
- Technical Certificate (Hotelier) or Diploma degree
Desirable:
- * in Hospitality or Food production

Experience
Mandatory:
- 35 yrs in a similar position
Desirable:
- 5 + years

Competencies/Skills
- Good Communication Skills
- Food costing, Inventory control, food sanitation and kitchen management.
- Experience in cooking Arabic and/or Western and/or Continental and/or Indian and/or Filipino and/or International and/or Pastry and/or Bakery food.
- Ability to handle large and small volumes food preparation.
- Mindful of food quality, food portioning and food presentation
- Attention to details
- Multitasking
- Bulk Cooking
- Ability to deal with employees from multi-cultural backgrounds
- Team Work
- Fully versed in HACCP as well as Food Safety
- Aware of costs and portion control as per company’s budgeted targets
- Good command of English